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Vegetables, also Vegetarian Foods
1 Tablespoon sunflower oil
10 dried soaked shiitake mushrooms, liquid set aside, stems discarded, and caps sliced thin
2 Tablespoons dried lily buds, soaked until soft then drained, each cut in four
3 Tablespoons dried cloud ear fungi, soaked until soft, drained, and chopped coarsely
2 folded over dried bean curd sticks, soaked until soft, cut into half-inch pieces
2 Tablespoons sesame oil
½ cup half-inch angle-cut cooked carrot wedges
10 canned water chestnuts, each cut into quarters
1 cup vegetable stock
2 red fermented red bean curd cubes, mashed
1 Tablespoon granulated sugar
1½ Tablespoons cornstarch
1. Heat a wok or fry-pan, then add the oil and stir-fry
the shiitake mushrooms, lily buds, cloud-ear fungi, and
the bean curd stick pieces for two or three minutes.
2. Now add the sesame oil and the carrot pieces and
stir-fry this for five minutes.
3. Next, add the stock and then stir in the mashed red
bean curd and sugar stirring this for two minutes.
4. Mix cornstarch with one tablespoon cold water, and
boil until thickened, then transfer all to a pre-heated
bowl, and serve.